Chicken, Cranberry, Pecan Salad Wraps
Chicken, Cranberry, Pecan Salad Wraps are a creamy, crunchy, sweet-savory lunch made with chicken, dried cranberries, pecans, celery, and a simple lemon dressing.
Equipment
- Large mixing bowl
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Knife
- Cutting board
Ingredients
- 3 cups cooked chicken shredded or chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
- 3/4 cup celery finely diced
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- to taste salt
- to taste black pepper
- 4 large tortillas or wraps
- 1 to 2 cups fresh lettuce or baby spinach
Instructions
- In a large bowl, combine the chicken, cranberries, pecans, and celery.
- In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Lay the tortillas flat and add lettuce or spinach down the center of each wrap.
- Spoon the chicken salad onto the tortillas, roll tightly, and slice if desired before serving.
Notes
- For the best texture, assemble the wraps just before serving.
- Toast the pecans for deeper flavor if desired.
- Nutrition information is approximate and will vary based on tortilla size and mayonnaise brand.